Catering to your aircraft in Sanandaj.
At Sanandaj, aircraft are few and the briefs vary: a delegation one day, a small corporate party the next. We are former VIP flight attendants who pack for the galley you actually have.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
For a private jet menu out of Sanandaj, think of Kurdish home cooking adapted to a drawer and an oven: kebab, herbed rice, yoghurt dishes, stuffed vegetables and warm bread. These local specialities are the backbone of the inflight menu for Kurdistan Province.
Cold private jet platters follow the same logic: sheep's cheese, walnuts, fresh herbs, olives, cucumber and dried fruit. Private jet snacks lean on nuts and fruit leather, while gourmet inflight meals are the cooked mains.
Private jet food here is seasonal. Spring greens and summer fruit change the board, and winter brings heavier stews. Tell your crew what the cabin wants and the Sanandaj kitchen builds around it.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
At 4,522 ft on the Kurdistan plateau, Sanandaj Airport (OICS / SDG) has cold mornings and warm afternoons, and the galley has to cope with both. Private jet catering here means food that holds in a drawer at altitude and finishes in a small oven, whether it is inflight catering for a short hop or in-flight catering for a longer leg. We are former VIP flight attendants, so aviation catering and business aviation catering are written around your galley. Executive jet catering, diplomatic flight catering and cabin crew meals all follow the same plane-side routine.
Corporate groups into Sanandaj usually need something simple and local rather than a long menu. Business jet catering and corporate jet catering here mean a bespoke menu built by our private jet chef, with VIP flight catering and charter flight catering packed for your oven and drawer. Luxury inflight catering is a matter of detail, not volume.
When an official party flies to Sanandaj, the order is shaped by protocol, not by the kitchen. Government flight catering and head of state flight catering are discreet, with VIP aviation catering handled by a small team. State visit aircraft catering is checked, labelled and delivered to your handling agent.
Special meals at Sanandaj start with the local kitchen: lamb, dairy, wheat bread and nuts are everywhere, so that is where allergens hide. Halal is the natural baseline in Iran, and kosher, vegan, gluten free and allergen free requests are handled as a separate procedure with their own board and box. Kids meals are ordered the same way, marked by seat.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At OICS the crew eats between legs, so we pack crew meals you can eat standing at a jumpseat. Flight crew meals and pilot meals are ordered on request and billed like any item. Crew catering is boxed, cockpit meals carry no sauce, and crew meal boxes come with the seat number. Different meals for pilots are packed apart. Cabin crew meals follow the same labelling, and none of it sits on a passenger tray.
FBO catering at Sanandaj is handed over at the aircraft, with catering delivery to the FBO agreed against your slot. Your handling agent receives it at the general aviation terminal, and ground handling catering follows the airside rules. Handling agent catering is simple when the tail and the door are known.
Aircraft at OICS vary, and the type decides how galley catering is loaded: door height, whether a high loader is needed, and what the galley can hold. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning follows the tail, not the menu. Tell us the type and we pack to it.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
OICS, also filed as SDG, serves Sanandaj in Kurdistan Province. General aviation here is occasional, so airport catering is planned around the tail, the slot and the handling agent, and the FBO services on the field are simple to coordinate for a single movement.
Business aviation at Sanandaj is irregular: a corporate party, a delegation, the odd charter. As a business aviation hub it is small, and ground handling services are arranged per movement, so inflight catering and in-flight catering are scaled to one aircraft and one clear order. Aviation catering, business aviation catering and executive jet catering are packed to that galley, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are ordered alongside.
Iran restricts the import of fresh food and animal products, so food catered locally in Sanandaj avoids declaration questions on arrival. Ask your handling agent how the FBO services and ground handling services at OICS treat leftovers, and check the next destination's rules before carrying anything onward.
Average rating from the cabin crew and pilots we cater for.
“My order at Sanandaj Airport covered mini sandwiches and individual desserts for 8 guests, with a practical service plan needed because of several individual meal preferences. The written menu details stood out more than any sales pitch about in flight catering. The canapés came from The Galley Girls in shallow trays, with a packing list that matched the contents. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
“Having 12 guests request a mezze selection with flatbreads at OICS meant planning the portions carefully while accounting for a revised passenger count. For inflight catering services, that attention to cabin service sequence made the order noticeably easier to manage. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service.”
“Working around an evening cabin service at SDG, I asked for grilled salmon with a lemon dressing in portions appropriate for our 11 passengers. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. The note about the salads was easy to spot, and we could brief the rest of the team quickly. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point.”
Start with who is on board. A table of ten with two allergen free guests costs more than ten identical plates. Send the Sanandaj leg and the codes and we put figures on it.
Think of the delegation first: how many, which diets, which door. Lead time at Sanandaj follows that brief, and requests that arrive late are still taken.
Passenger numbers drift. Customs does not. At OICS, catering sourced in Kurdistan Province is local, and we rework the seat count right up to handover.
Bringing your own food is your call, and customs on arrival may limit it. For two services from OICS we pack in drawer order, with the oven items marked, so a flight attendant works top to bottom.
No, catering is separate from the charter price whether the cabin is full or empty. On a repositioning flight from OICS, crew meals can still be ordered if you want them, invoiced like any other item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
